Cook's Corner Recipe: Apricot Chicken
From Linda Cicero's Cook's Corner
MAIN DISH
APRICOT CHICKEN
2 cut-up chickens
1 cup Catalina or French salad dressing
1 cup apricot jam
1 envelope dry onion soup mix
2 teaspoons curry powder
Put the chicken in a baking pan. Mix all the remaining ingredients together and pour over the chicken. Bake 1 hour at 350 degrees. Makes 8 servings.
Per serving: 669 calories (50 percent from fat), 36.7 g fat (8.1 g saturated, 11.5 g monounsaturated), 182.4 mg cholesterol, 46.5 g protein, 36 g carbohydrates, 0.9 g fiber, 800.5 mg sodium.
Join the discussion
The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.




















My Yahoo
@Nyx.replyAnswerText@